Raw squash flesh brings vibrant colour and nutty flavour to this gorgeous-looking slaw, which you can keep in the fridge for a couple of days and dig into as you please. Use a small squash or culinary pumpkin, rather than a swollen Halloween monster. My favourite varieties include butternut, kabocha, onion squash and Crown Prince.
Serves 4Ė6 as a side
75g sunflower seeds
300g chunk of squash
2 medium carrots (about 150g in total)
ľ small red cabbage (about 400g), core removed
Finely grated zest and juice of 1 orange
Sea salt and freshly ground black pepper
FOR THE DRESSING
1 teaspoon English mustard
1 teaspoon runny honey
2 tablespoons cider vinegar
4 tablespoons extra virgin rapeseed or olive oil
If youíve got time, lightly toast the sunflower seeds in a dry pan over a medium heat. This isnít essential but it does develop their nutty flavour. Leave to cool.
Peel and deseed the squash and grate it coarsely into a large bowl. Peel and grate the carrots into the same bowl. You can do this with the coarse side of a cheese grater but of course itís much quicker if you use the grating attachment on a food processor.
Use a sharp knife to finely shred the cabbage and add to the bowl. Add the orange zest and juice, sprinkle in the sunflower seeds and mix everything well. Season with salt and pepper.
For the dressing, shake all the ingredients together in a jar with a pinch of salt and a grinding of pepper until emulsified.
Pour the dressing over the slaw and mix well. Taste and add a little more salt and pepper if necessary, then itís ready to eat. This will keep for 2 days in the fridge.
Veg swaps Though it looks stunning with red cabbage, this works just as well with finely shredded white cabbage. You can also swap small, firm parsnips for the carrot.
Clinical nutritionist and health blogger Jessica Sepel is fast becoming one of Australia's most sought out wellness and lifestyle advocates.On January 30, 2017
Makes 25 gluten freeOn January 22, 2016
Hereís a superfood spin on this popular salad of days gone by. The hemp- and nut- based dressing is every bit as yummy, and full of protein and fibre.On January 29, 2016
My first ever job was at Brumbyís bakery when I was 15-years-old, and my favourite thing was their baby banana breads. When you work at a bakery, at the end...On March 20, 2015
By Sophia WhitfieldOn December 18, 2013
One of those golden recipes that take only moments to plan and minutes to make.On August 9, 2013